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(Italiano) Problemi di Circolazione Venosa – Prevenzione
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Category Archives: Collaborazioni
In Cucina al Condominio
Bellissima serata IN CUCINA AL CONDOMINIO
Bellissima serata IN CUCINA AL CONDOMINIO mercoledì 22 luglio 2020 a La Cucina del Condominio a Ravenna.
Evento Chef Matteo Casadio Cucina del Condominio
lo Chef “proprietario di casa” Matteo Salbaroli ha deciso di condividere la sua cucina della Cucina del Condominio per diverse serate e convocare chef illustri della nostra regione.
Sono onorato che tra i tanti bravi colleghi siamo stati ospitati anche noi da Matteo Salbaroli.
PROGRAMMA DELLE SERATE
Il programma delle serate prevedeva:
24 giugno IRINA STECCANELLA | Irina Trattoria
2 luglio GIANLUCA GORINI | DaGorini Ristorante
8 luglio RICCARDO AGOSTINI Ristorante Il Piastrino
15 luglio DANIELE BENDANTI e LORENZO COSTA | Oltre
22 luglio MATTEO CASADIO | pescenudo.it
29 luglio FRANCESCO VINCENZI | Franceschetta 58
Devo ringraziare Alex Vitali e il bravo personale della Cucina del Condominio per il prezioso aiuto.
Di seguito il menu e alcune immagini della serata.
Il menu della serata
Mini fish burger, cipollotto caramellato, ketchup e maionese allo zenzero
Anguria e bottarga
Carpaccio di cefalo, capperi e caffè
Gamberi in crosta di fili di patate con Salsa Agrodolce “PesceNudo”
Pennette al torchio all’amatriciana di tonno
Zuppetta di pesce e molluschi al cocco e lemongrass
Cherry Bomb
Galleria immagine della serata
Ancora grazie a Matteo Salbaroli per averci ospitato!
Matteo Casadio
Sashimi di PESCE NUDO… anche a casa tua?
Sashimi di PESCE NUDO anche a casa tua
Sei un amante del pesce crudo?
Sashimi a casa tua
Il Sashimi è per eccellenza la preparazione che esalta tutte le qualità del pesce.
Per preparare un sashimi di qualità sono necessarie diverse attenzioni: la selezione del pesce, che deve essere freschissimo, pescato (non allevato) e lavorato con la giusta tecnica e tanto amore.
Io cerco di mettere tutte queste attenzioni.
Anche i vassoi sono di mia produzione, ottenuti con legno di recupero, e lucidati con una resina speciale certificata per contatto alimentare.
Lo propongo in vari locali in serate programmate o se preferisci posso prepararlo direttamente a casa tua per un piccolo gruppo di persone (se sei interessato puoi scrivimi a info@matteocasadio.com).
Seguimi in Facebook e Instagram (matteocasadio.chef) (pescenudo) se vuoi seguire la programmazione delle serate e dove trovarmi.
Buona visione!
Restaurant Consulting
The restaurant world is varied and dynamic. Investors and owners often have different expectations than what and can often change the trends and expectations of those who invested in an activity.
With our decades of experience in the hospitality sector, we are able to mentor anyone who intends to start with a new project or to review and refine activities already in operation.
Are you unsure of the steps needed to carry out your new project?
Do you have a restaurant that does not earn what you expected?
How can we help you? Where do we operate? Why would you need us?
Our CONSULTANCY is completely CUSTOMIZABLE to your needs and your type of activity
WE COLLABORATE with you to create the most appropriate format
WE WORK both in the national territory and abroad
We FOLLOW YOU both physically and online
WE DESIGN your kitchen in order to optimize spaces and make the service organized and fluid;
WE EVALUATE what equipment is needed and how to arrange it.
We recommend you on how to customize your menus and your dishes
We create recipes and lists for custom purchases for your business
WE CHECK that the price of each dish is calculated appropriately (food cost)
WE OPTIMIZE resources and avoid waste
WE FORM and SUPPLY your staff both in the kitchen and in the lounge – bar
WE ANALYZE where and how it is possible to improve the service, organization and relationships between the staff
PHOTOGRAPHY of your dishes and your locale so you can advertise your business in an elegant way on social media and on your websites
“I entered the restaurant business in the mid-1980s. I have worked and traveled in many countries and I have been able to analyze various realities.
I have never accepted the quarrels that are often seen between the dining staff and the kitchen staff. This only slows down service making the dining experience worse for the customer.
I have worked hard to understand why this happens so commonly: in most cases, the answer is due to the lack of organization and rules tailored to the type of situation.
Avoiding misunderstandings, studying menus appropriate to the locale, having a systematic order, improving personal relationships, facilitating service and results ”
Matteo Casadio
Cooking Chef – Catering Consultant
For info: info@matteocasadio.com
Anchovies Pasta Onion and Bread
My refrigerator is always empty. I go food shopping day by day, so I decide at the time what I want to eat.
Today I was late …. What I found in the home is:
1/4 onion
2 anchovies in a jar Nostromo
a touch of brown bread dry
a clove of garlic
extra virgin olive oil of my friend Jimmy (what I do not miss ever)
paccheri
This is the result … lunch more than satisfactory!
If you also find yourself in my situation you can proceed as follows:
bring to boil water for cooking pasta. Salt the water and pour the paccheri. In a frying pan put a little ‘oil, a clove of garlic and onion cut into thin strips. Sauté over low heat, add the anchovies dissolve and crushing them on the bottom of the pan. Add the coarsely grated dry wholemeal bread and make toast slightly. Add a little ‘cooking water and stir well, then let it dry again so that the mixture is Shell. Remove most of the seasoning obtained and set aside. When the pasta is cooked, drain and toss in pan by adding cooking water and extra virgin olive oil.
Serve and sprinkle the topping that had been put aside.
Tofu, seeds, olives, radishes and Cinnamon
Soybeans together with Seitan is the vegetable product that contains more protein, (about 36 g of protein per 100 g of product); only seaweeds, such as Spirulina, contain in higher quantities, (about 65 g of protein per 100 g). Thanks to cooperation with NaturaNuova we have the opportunity to try many of their products and having fun to prepare new recipes. Today we start with tofu.
Tofu, seeds, olives, radishes and Cinnamon
Ingredients for 4 people:
black and golden flaxseed QB
sesame seeds QB
sunflower seeds QB
100 g of field radicchio
60 g olives
4 radishes
10 g ground cinnamon
extra virgin olive oil
salt
Cut the tofu into slices 1 cm thick.
Passarne on some sesame seeds, other than of flax and other on sunflower seeds, pressing lightly to make sure that they remain stuck to tofu.
Wash the radicchio, drain and dry, and then finely cut.
Wash the radishes and cut them into thin slices.
Pit the olives and cut them into small pieces.
Heat a non-stick pan; add a little extra virgin olive oil and lay the slices of tofu. Leave on low heat until brown the seeds are lightly toasted, then turn gently all slices and finish cooking.
Arrange the radicchio in the dishes. Arrange the tofu slices. Distribute in any order the radish slices and olives.
Season with an extra virgin olive oil, salt and complete with a sprinkling of cinnamon powder.
